Ingredients:

  • 2 cups (200g) almond flour
  • 1/4 cup (55g) unsalted butter, melted
  • 2 tbsp (25g) powdered monk fruit sweetener
  • 1/4 tsp (1.5g) sea salt
  • 15 oz (425g) pumpkin puree
  • 3 large eggs
  • 1/2 cup (115g) cream cheese, softened
  • 3/4 cup (150g) granulated monk fruit sweetener
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (8g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Sift the almond flour, powdered sweetener, and salt into a bowl to remove clumps.
  2. Stir in the melted butter until a dough forms.
  3. Press the dough firmly and evenly into the bottom and up the sides of the pie plate.
  4. Preheat oven to 350°F (175°C). Line the crust with parchment paper and pie weights; bake for 10 minutes, remove weights, and bake for another 5 minutes until the edges are lightly golden. Let cool slightly.
  5. Beat the softened cream cheese and granulated sweetener until smooth and fluffy.
  6. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  7. Mix in the pumpkin puree and heavy cream until the batter is mahogany-colored and completely smooth.
  8. Fold in the pumpkin pie spice and salt.